One of the most well-known theories is that the drink originated during the mid-1800s Gold Rush, in Martinez, California, just north of the Bay. While celebrating his recent rise to wealth, a gold miner ordered champagne at a local bar. However, the bar didn’t have any champagne, so the bartender suggested that he try another cocktail from the ingredients he had: vermouth, gin, maraschino liqueur, bitters and a lemon slice, calling it ‘The Martinez Special.’

The Cable Car

The Cable Car, was created in 1996 by Tony Abou-Ganim at the Sir Francis Drake’s Starlight Room. It’s an intriguing little twist on the classic sidecar (get it?) that swaps the original’s cognac for Captain Morgan’s spiced rum, but keeps the orange liqueur and lemon juice. It also adds a cinnamon sugar rim as a garnish, adding to the spice profile of the cocktail.

Pisco Punch (or anything Pisco, really)

The legendary drink was first served over a hundred years ago at the Bank Exchange & Billiard Saloon by Duncan Nicol. Pisco is a traditional brandy that was first introduced in the 16th century in Pisco, Peru and was first seen in San Francisco in the 1830s. The drink is traditionally made with Pisco, pineapple, lime juice, sugar, gum arabic and water, but can also be made with orange juice, simple syrup and other ingredients.

Mai Tai
Technically from Oakland, the original shakes together rum, lime juice, Orange Curaçao, syrup, and orgeat. As the legend has it, the drink was created by Victor Bergeron, aka Trader Vic, for some friends visiting from Tahiti. One exclaimed “Maita’i roa ae!” in roaring approval, and thus the Mai Tai claimed its name from the Tahitian word for “good.”

California Milk Punch
Jerry Thomas, who is known as ‘the father of American mixology’ who popularized and created many cocktails we know today, was the first to create Milk Punch. After spending some time gold mining, Thomas became a bartender in San Francisco, which is where he invented the drink. Unlike many cocktails typically found at a bar, this drink takes a few days to make. First, pisco and rum (originally made with Batavia arrack, which can be hard to find in the states) and a variety of spices are infused for about two days. Then these cold ingredients, which are strained, are combined with hot milk, curdling the milk. This mixture then sits for a few hours or days before serving.

Boothby (Basically The Manhattan)
The Boothby cocktail is a San Francisco classic that was invented by Bill Boothby, San Francisco’s cocktail pioneer. Boothby, a well-known bartender at the Palace Hotel in downtown San Francisco in the early 1900s. The Boothby cocktail became famous when H. Joseph Ehrmann was reading Bill Boothby’s obituary and discovered it as Boothby’s signature drink. The recipe we know today is basically a classic Manhattan cocktail—whiskey, sweet vermouth and angostura bitters— but with a topper of champagne. The Boothby original cocktail is made of equal parts of vermouth and bourbon, angostura bitters and topped with a champagne floater and an orange twist for garnish.

El Draque (Mojito)

Although the exact origin of this classic cocktail is the subject of debate. One story traces the Mojito to a similar 16th century drink known as “El Draque”, after Sir Francis Drake.[4] In 1586, after his successful raid at Cartagena de Indias Drake’s ships sailed towards Havana but there was an epidemic of dysentery and scurvy on board. It was known that the local South American Indians had remedies for various tropical illnesses, so a small boarding party went ashore on Cuba and came back with ingredients for an effective medicine. The ingredients were aguardiente de caña (translated as fire water, a crude form of rum made from sugar cane) mixed with local tropical ingredients: lime, sugarcane juice, and mint.[8] Lime juice on its own would have significantly prevented scurvy and dysentery,[9] and tafia/rum was soon added as it became widely available to the British (ca. 1650). Mint, lime and sugar were also helpful in hiding the harsh taste of this spirit. While this drink was not called a Mojito at this time, it was the original combination of these ingredients.

We believe ICE CREAM = JOY.

Pure, wholehearted and untarnished so that you can totally and utterly melt into the moment.

We elevate the ice cream industry by thinking from the heart-side out, owning our impact on the world, pushing boundaries and inventing solutions to take quality, purity, positive impact and joy to the next level.

A message from the founders of this lovely line of ice cream goes as such:

We opened our first shop in December 2008, since then everyone loves to ask “Which one of you is Humphry and which one is Slocombe?” The answer is neither of us. Inspired by our love of British comedy, Humphry Slocombe is named after the two lead characters (Mr. Humphries and Mrs. Slocombe) from the fabulous 1970’s sitcom “Are You Being Served?” We keep the official “Are You Being Served” book in our Mission Shop to show anyone who’s never heard of the show…just ask!

Another question we ofter hear is “why all the unusual flavors?” We don’t really think of our flavors as that unusual and that’s why we let you sample everything we have. Everything.

Bi-Rite Creamery is part of the Bi-Rite Family of Businesses, which began with the opening of Bi-Rite Market in 1940. Two longtime San Francisco pastry chefs started baking for Bi-Rite Market in 2002 in a rented kitchen, packing up our goods and driving them to Bi-Rite every day. When Bi-Rite Creamery opened in 2006, the goal was to provide something for the neighborhood that didn’t already exist; so in addition to baked goods, they created ice cream recipes from scratch.

They are the first ice cream shop in San Francisco to use Straus Family Creamery organic dairy, the first certified organic dairy west of the Mississippi; only 45 miles away, they supply all of the organic milk and cream for our ice cream and soft serve. Our flavors rarely have more than five ingredients, most of which are organic and locally-sourced.

At their heart is an authentic 1930s-era soda fountain which was driven West from it’s original Mackinaw City, Michigan location. It has found itself a new home inside the curvy, Streamline Moderne interior of The Ice Cream Bar. Fountains were once the cornerstone of the social scene in many American neighborhoods, a place where people would gather and enjoy a sweet treat. Soda jerks would handcraft beverages on the spot, using house-made herbal extracts & syrups, specialized acids, and soda water. We aim to bring back these nearly lost concoctions from the golden age of the soda fountain.

The San Francisco Unified School District (SFUSD) is the seventh largest school district in California, educating over 57,000 students every year. San Francisco is both a city and a county; therefore, SFUSD administers both the school district and the San Francisco County Office of Education (COE). This makes SFUSD a “single district county.” SFUSD is governed by an elected seven-member Board of Education.

Their Mission Statement
The mission of the San Francisco Unified School District is to provide each student with an equal opportunity to succeed by promoting intellectual growth, creativity, self-discipline, cultural and linguistic sensitivity, democratic responsibility, economic competence, and physical and mental health so that each student can achieve his or her maximum potential.

Whether its early education or high school, you can count on an SFUSD to have a numerous options for accredited schools- all of which uphold a high standard in your child’s rigorous education and student achievement.

The Early Education Department (formerly known as the Child Development Program), established in 1943, is the largest provider of early education and after-school services for children in the City and County of San Francisco. Here are some accredited Pre-K, Infant, Toddler and After-School Programs: